Olive Oil Spice Cake

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Sometimes you just need cake.  A slice of light and fluffy deliciously spiced cake.  The spices in this olive oil cake are some of my all time favorite spices to cook with.  I can pretty much find any excuse to season all things dessert with cardamon, cinnamon, nutmeg and vanilla.  This cake is no exception.  These spices mix perfectly with the delicate fluffiness of this cake.  The beautiful light texture comes from using cake flour.  I am no professional baker by any means but I do know you must invest in cake flour instead of regular all purpose flour for this cake.

I just loved making this cake, because I must confess mixing egg whites until they are so incredibly fluffy is one of my all time favorite things to do in the kitchen.  There is something so satisfying in taking an egg white and turning it into a whole different kind of consistency.  It’s a fun teaching time for the kiddos too.  When we made this dessert my 11 year old son was in the kitchen and I was acting as his assistant.  I love to add learning to the everyday normal tasks of life.

  • 2 cups cake flour
  • 1 t cardamon
  • 1 t cinnamon
  • 1 t ginger
  • 1 t nutmeg
  • 1/2 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 3 eggs seperated
  • 1 cup sugar
  • 1 t vanilla
  • 1 1/4 cup milk
  • 3/4 cup olive oil
  • whipped cream
  • lemon zest
  • pumpkin seeds

Serves 10-12

  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch baking pan.
  3. In a bowl whisk together flour, cardamon, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda.
  4. In mixer beat egg whites until frothy, then add in 1/4 cup of sugar.  Beat on high until stiff peaks form.
  5. In another bowl whisk egg yolks, vanilla, and 1/2 cup sugar until pale yellow and fluffy.  Then add milk, olive oil, and remaining 1/4 cup of sugar.cannon-camera-november16-048
  6. Whisk egg yolk mixture into flour mixture.  Then fold egg white mixture into batter.cannon-camera-november16-049
  7. Pour batter into prepared pan.  Bake for 45-50 minutes.  When done cool on wire rack for 10 minutes, and then invert cake onto rack out of pan and cool completely.
  8. Once cooled top with whipped cream, lemon zest, and pumpkin seeds.cannon-camera-november16-053cannon-camera-november16-055

 

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